Recipe courtesy of Tiffani Thiessen
Print
Total:
2 hr
Active:
1 hr 5 min
Yield:
6 servings
Level:
Intermediate
Total:
2 hr
Active:
1 hr 5 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 1 1/2 pounds butternut squash, peeled & cut into 1/2-inch cubes (1 medium squash)
  • 6 tablespoons olive oil 
  • Kosher salt and freshly ground black pepper
  • 8 cups vegetable stock 
  • 2 shallots, finely chopped 
  • 3 cloves garlic, minced 
  • 1 1/2 cups Arborio rice 
  • 1/4 cup dry white wine 
  • 1/4 cup freshly grated Parmesan, optional 

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, toss the squash with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Spread in a single layer on the prepared baking sheet and roast until golden and caramelized at the edges, stirring at least once, 40 to 55 minutes. Let cool.

Bring the vegetable stock to a boil in a small saucepan. Reduce the heat and maintain at a bare simmer.

Heat the remaining 4 tablespoons oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add the shallots and cook until soft, 3 to 4 minutes. Add the garlic; cook just until it releases its fragrance, about 30 seconds, then add the rice and stir to coat. Sprinkle with salt and pepper. Stir in the wine and cook until almost completely evaporated. Reduce the heat to medium-low and add a ladleful of stock; cook, stirring constantly, until almost completely absorbed. Add another ladleful; again, cook, stirring, until almost fully absorbed. Continue in this manner until the rice is creamy and al dente (tender but still firm to the bite), about 40 minutes--you may or may not use all the stock.

Remove the risotto from the heat and stir in the Parmesan if using and the squash, reserving some cubes for garnish. Add salt and pepper to taste. Serve immediately, garnished with the reserved squash cubes.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Butternut Squash with Quinoa, Spinach and Walnuts

Recipe courtesy of Bobby Deen

Butternut Squash and Black Bean Chili

Recipe courtesy of Laura Vitale

Butternut Squash Risotto

Recipe courtesy of Emeril Lagasse

Butternut Squash Risotto

Recipe courtesy of Rob Feenie

Butternut Squash Risotto

Recipe courtesy of Il Fiorentino

Butternut Squash and Vanilla Risotto

Recipe courtesy of Giada De Laurentiis

Roasted Butternut Squash Soup

Recipe courtesy of Michael Chiarello

On TV

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here